You may freeze fresh avocados, but you'll need to do some prep work to keep their texture and color intact. I'll show you the right way to freeze avocados:
Pick Firm Yet Ripe Avocados: When freezing avocados, pick ones that are firm but ripe. Do not freeze avocados that are too ripe; doing so can cause them to become mushy.
First things first: pit the avocados and cut them in half. Remove the meat from the skin and set it aside in a basin.
Sprinkle little lemon juice over the avocado flesh to keep it from browning. Enzymatic browning can be prevented by adding acidic lemon juice.
You have the option to either mash the avocados or puree them in a blender, depending on your final use. While not required, this step can facilitate the thawing of avocados for use in recipes such as dips or smoothies.
Divide and store the avocado in sealed jars or freezer bags after mashing or pureeing. To accommodate expansion when frozen, make sure to leave a little headroom in the bag or container.
Put the date and contents on the containers or bags, then close them tightly before freezing. Before they solidify, put them in the freezer.
Smoothies, guacamole, and salads can all benefit from frozen avocados, even if the texture may change slightly. Frozen avocados, on the other hand, work well in dips and spreads where the creamy texture isn't the main attraction.
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